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A delicious Vietnamese grilled eggplant salad recipe.
cooking.nytimes.com
This recipe is by Julia Moskin and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It has a Chinese-sounding name, but these pork tenderloin cutlets seasoned with tarragon and served in a creamy wine-Dijon mustard sauce are more French in inspiration. They're sprinkled with toasted almonds and green onions.
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Use low-fat ingredients like Greek yogurt to make this quick pea and celery side dish creamy and flavorful. They'll never guess it's good for them.
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Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
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Get Jam and Bread Pudding Recipe from Food Network
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Taco flavor wrapped in an empanada, and it's ready to eat in 30 minutes!
cooking.nytimes.com
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top
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Get Grilled Rib-Eye Steaks with Smoked Paprika Rub Recipe from Food Network
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Try these subtly perfumed meatballs as an hors d'oeuvres or a main course.
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How to make ricotta cheese with whole milk, yogurt, vinegar, and cream. Homemade ricotta is really easy and is great in many Italian dishes.